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Sunday, December 28, 2014

I'm a bona fide lover of carrot cake anything - not only do I havemany, manyversions of root-laced cakes on this blog, but I've also posted a couplecookies, a doughnut, a fruit butter and even a granola with the flavours of the dessert. Heck, I've even bought tea with a "carrot cake" label. But I'd never tried a jam with the elements of carrot cake, although there are a myriad of recipes online and in cookbooks. One of the sticking points for me with those recipes was the grotesque amount of sugar and relatively little inclusion of carrot in the mixture - the one I have (clipped from a magazine ages ago) called for 7 cups of the white stuff, with only a cup of shredded carrots. For me, part of the deliciousness of carrot cake is the earthy sweetness of the vegetable itself, and I kept avoiding a low-sugar test run with my precious heirloom carrots.

Then, right as a glut of the aforementioned carrots came in from the garden, I actually found a recipe using a "low-sugar" style of pectin and had my starting point to play with. Since I had Pomona's Pectin on hand, I was able to play with the sugars a bit more, using part brown sugar and a dash of stevia along with the regular granulated. My classic combination of carrot cake spices followed, along with the naturally sweet grated carrots and local apples. The result was fantastic - sweet, without tasting of pure sugar, packed with fruit and vegetables and ready to smear onto waffles or toasted cinnamon bread at breakfast. It was definitely worth waiting (many) years to try it, and if next year's crop is as generous this recipe will be on rotation more often than not!

This week's #SundaySupper is focused on sharing recipes for foods we've been craving all year long. I'm always craving carrot cake and love making jam, so this was a natural for me - not to mention it pairs so well with other cravings (crepes, almond butter sandwiches) I couldn't resist! Here's what the rest of the gang have cooked up:

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